You can use cantaloupe, honeydew, or a mixture of different melons. Watermelon works best on its own, though – its consistency doesn’t jive with other kinds of melons.
For a more adult beverage, try spiking this with tequila or vodka!
There are so many things I love about this dish, but what I love most is that it’s made from basic pantry ingredients, so it can be made on the fly when you really don’t want to go shopping for food. It’s in the spirit of the classic linguine with clams, but made with canned tuna instead.
Because of the simplicity of this dish, the quality of all the ingredients is critical to the final result. The breadcrumbs are optional but do add texture. [Editor’s note: recipe from Sam Mogannam’s Eat Good Food]
When tomatoes are abundant and cucumbers fat and crisp, this salad begs to be made. It’s based on a salad my mother makes, and I consider it a summer classic. This recipe is a template for multiple variations: use white beans instead of the chickpeas, cilantro instead of the basil, or whatever strikes your fancy. [Editor’s note: recipe from Sam Mogannam’s Eat Good Food]
Delicate and well balanced, this dressing complements just about any veggie or grain you choose – in fact, it is the back-bone of some of our most popular deli salads. One batch is enough for many salads, so make this, keep it in the fridge, and don’t look back.
You can use different vinegars with equally successful results, but you might need to adjust the quantity of vinegar depending on its acidity. Use good-quality extra-virgin olive oil – the flavor will be well worth it on your beautiful greens.
Radicchio, frisée, escarole and endive: the chicories are here! Highlight one in your salad or mix them all for a colorful winter explosion. Just make sure you use a sturdy and slightly bitter green because it needs to stand up to the intense dressing. I like to keep the leaves whole because they are so beautiful but feel free to tear or cut them into any size you like. This recipe will make more dressing than you need but it’s nice to have a little on the side in a pitcher in case people want more. And, of course, leftover salad dressing equals another meal. The buttermilk and the yogurt add a zing and creaminess to the dressing without being too heavy. If you serve this salad with pâté and charcuterie, you have a complete winter meal. (Tip: spread pâté on the dressing-drenched croutons.)
Follow Phyllis Grant at @dashandbella